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Recipe Shannon's Lower Fat Chile Relleno (Chicken)
Home Cooking Recipes
Required Ingredients:
- 4 skinless, boneless chicken breasts
- 4 fresh green chile peppers
- 4 slices lowfat Monterey Jack cheese
- 1 egg white
- 2 tablespoons water
- 1/2 cup cornmeal
Preparing/Cooking:
- Preheat oven to 350 degrees F (175 degrees C).
- Pound chicken breasts with a mallet until flat.
- Cut green chile peppers in half and remove seeds.
- Place one chile pepper on each chicken breast.
- Insert a slice of cheese inside each chile pepper.
- Roll up breasts and secure with toothpicks.
- Dunk each chicken roll in a bowl filled with egg white and water, then roll in cornmeal.
- Place coated chicken on a lightly greased cookie sheet and bake in the preheated oven for 45 minutes or until tops are lightly browned and cheese is oozing out of the sides.
- Remove toothpicks and serve.
- To Freeze Ahead: Place each chicken breast roll in a separate resealable plastic bag and put in freezer.
- To prepare for serving, remove from the freezer and thaw.
- Preheat oven.
- Place thawed chicken on a lightly greased cookie sheet and bake in the preheated oven as before.
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